Application of high internal phase emulsions stabilized by casein-nanocellulose crystal in air-fried surimi products

SHEN Zhangyue, LIU Xinlin, JIAN Menghua,PAN Jinfeng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 68-76.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 68-76. DOI: 10.13995/j.cnki.11-1802/ts.043439

Application of high internal phase emulsions stabilized by casein-nanocellulose crystal in air-fried surimi products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 68-76 https://doi.org/10.13995/j.cnki.11-1802/ts.043439

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